First, heat the oil into medium heat and saute the bay leaves and cumin seeds for few seconds.
Next, add the chopped shallots and cook until translucent, then add the grated garlic and ginger paste. Stir well until the onions are light brown.
Follow with the spices. curry powder, paprika, and turmeric. Saute for few seconds then add the chopped tomatoes and tomato puree. Cook until the tomatoes are soft and oil separates.
Add the chicken pieces, stir and cook for 2-3 minutes, then add the chickpeas, water, and coconut milk.
Season with salt and chicken powder/stock cubes. Stir well, close the lid and simmer for 8-10 minutes or cook until the chicken and chickpeas are soft and tender. You can add more water if the gravy is too thick.
Now stir in green chillies, chopped coriander and garam masala.
Turn off the heat and transfer to serving plate. Garnish with chopped coriander and green chillies. Serve with basmati rice, naan, flatbread or chapati.